Keep in mind that I use a large mug for this recipe. So usually my husband and I share one. Honestly, I only share because it cuts the calories in half, otherwise, I’d hide in the bathroom with my cake 🙂

When my kids want to “bake” and they’re not very patient for the oven to preheat, Mug Cakes are the solution. Of course, theirs always have sprinkles in the batter.

Here’s what it looks like before cooking it.

I hope you can try this delicious Raspberry Sour Cream Mug Cake at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

I love the idea of making my snack in a mug. Going to make this tonight but going to use some pear jam that I made the canned the other day instead of raspberries. Thank you for the recipe. It will be one that I will be using often.

Tiffany, in the cake part of this recipe, it calls for 4 Tbsp of maik + 1 Tbsp for a total of 5 Tbsp or should the last tbsp actually be a tsp?? I tried another mug recipe and I had to throw it out, so I want to make sure I understand this one!! Thx for all these recipes, YUM!! Did I mention HOW MUCH I love raspberries, any berries, ALL BERRIES!! double YUM

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Welcome!

Hello! I am Tiffany, the blogger, cook and photographer of Living Sweet Moments.
I a married and have 2 little girls. We currently live in Miami, Fl
I spend my days cooking and baking delicious recipes that you will surely love. So sit back and enjoy! Read More…